Corn and Chilli fritters

Corn and chilli fritters with biltong shavings and pink peppercorns


  • 1 tin mielie kernels, not creamed (discard the liquid), or the kernels of 2 boiled mielies
  • 1/2 cup flour
  • 1 red chilli, chopped into small pieces
  • 1 tablespoon chopped coriander
  • 2 eggs
  • salt, pepper to taste
  • 200g beef biltong, sliced
  • 1 avocado, mashed
  • 1 teaspoon lemon juice
  • 1/2 teaspoon flat leaf parsley, chopped
  • pink peppercorns
  • 2 cups sunflower oil, for frying
  • 1 small bunch chives
  • 2 sprigs purple basil (use green basil if purple is not available)


  1. Mix the mielies, flour, chilli, coriander, eggs and salt & pepper in a bowl. Shape into small round little flat fritters and coat with flour.
  2. Deep fry on both sides until they are golden brown-about 5 minutes.
  3. Set aside on paper kitchen towel.
  4. To assemble, mash the avocado and add some parsley and lemon juice to prevent browning.
  5. Put some avo onto the fritter and top with about 2 slices of biltong strips and drizzle some pink peppercorns on top.
  6. Garnish with long chives, basil and cracked black pepper.